Lab Week 01 · Barcelona · this October
EducatedTraveler is how you learn a real craft — at the source, from a master, beside the people chasing the same fire. No screens, no simulations. This October, the first door opens in Barcelona.
The first door
A modernist-technique intensive — thirty-five hours, hand to hand, in English, built for working chefs. Not a demo. Not a screen. Your hands, a real lab, and a room of professional cooks.
Textures and texturizers, spherification, liquid nitrogen, foams and siphons, sous-vide done properly — five days on the bench in a master's own laboratory.
Ten cooks commit and it's confirmed; fifteen is the room's ceiling. Everyone decides by mid-September — and if the room doesn't fill, every euro comes back. The €1,500 is the price of the week — I add nothing on top of it. Nobody pays to be on my map, and nothing here is sold until it's real.
The standard — every Lab Week clears it
If a week can't clear all four, it doesn't run.
Founder · I check every place myself
I left school at 18 to find out what the world was really about, and I've been crossing it by sea and by land ever since — fifteen years cooking for a living, most of them at sea, learning from the masters I met along the way. Here is some of it.
I · The beginning
Everyone expected university and a career. I wanted to learn by doing — not watch the world on a screen. So I left.
II · The kitchens
Michelin kitchens in France, street stalls in Bangkok — most of my years cooking were at sea. Every chef a teacher.
III · The sea
Learned to sail the Siam sea, raced off Sydney, crossed oceans. The sea cares about judgment, not a résumé.
IV · The depths
Freediving Mexican cenotes and the open blue, sharks in the Galápagos. Fear turned into respect.
V · The heights
Annapurna at 4,130 m, passes across the Himalaya. The people on the trail taught me more than any classroom.
VI · The stillness
Breathwork in Bali, Ayurveda in India — and in the Thar desert, the idea for all of this took shape.
What EducatedTraveler is: a place, a person, your people.
Every real skill is learned the same three ways — where it's alive, from a master who'll hand it over, beside the handful chasing the same thing. We connect — we don't sell. Earned, not bought.
“I never found my teachers. They found me.” Now I'm building the way in — the map I wish I'd had, and the doors it opens.
Between the weeks I keep the Atlas — a living map of where crafts are most alive, ranked by community, not by who pays. Nobody buys a place on it. And if I wouldn't send a friend, it isn't on the map.